Foie Gras Two…, Three…, Four…? Ways

“Foie Gras “Sweet Potato Pie”, Foie Gras Torchon,

Foie Gras Crumbs, Cranberry Foie Gras Vinaigrette,

Blis Solera Sherry Vinegar”

This is a “duo” of foie gras but it is really foie four ways. We only had 4 yes I said 4 reservations and we only ended up doing 8 covers so I had time to do an amuse like this.

The sweet potato pie is seared foie, sweet potato bread french toast, rosemary cream foam, marshmallow. I thought the combination of it all was great and the marshmallow almost acted like an acid by opening up all the other flavors of the dish. I finished it with Tahitian vanilla fleur de sel.

The torchon was cured, rolled, and hung. I garnished it with foie gras crumbs. I saw on the internet the other day a recipe (written in French) for foie gras vinaigrette. I thought this was an awesome idea and I wondered where I could use it, so I used it as the acid with the torchon. I did not remember the recipe and besides I just wanted to use my recipe. I made it with sherry vinegar, foie, cranberry compote (I made), and olive oil blend. At room temp it was thick and nice. The blis solera sherry vinegar was a wonderful finish to the torchon (it was really rich and smooth because I ran it through a tammis). Overall I loved this dish and I think it was a good use of a slow day at the restaurant.